Shrimp Antipasto
Shrimp Antipasto is an moderately easy dinner. Made with 1 1/2 lb. medium raw shrimp, peeled, deveined and cooked, 6 oz. provolone cheese, cut into cubes, 1 (6 oz.) can pitted ripe olives, drained, 2/3 c. realemon lemon juice concentrate and 2 tbsp. dijon-style mustard, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Place shrimp, cheese and olives in large shallow dish.
In 1-pint jar with tight-fitting lid, combine remaining ingredients except salami and pepper.
Shake well.
Pour over shrimp mixture. Cover; refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper; toss.
Drain; garnish as desired. Refrigerate leftovers.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment